Knowing how to make bechamel, or white sauce, is a super useful skill to have. You can use it in pastas, lasagne, pretty much anything you want to make creamy.
It is a vegan/ lactose intolerant nightmare because of all the dairy, so I’ll include options for everyone, including a gluten free option.
Traditional bechamel is about a cup of milk, a couple of spoons of butter, and a small handful of flour. Here are the most important steps.
- Melt the butter. On a very low heat, slowly melt the butter.
- Vegan option – use nuttelex or your choice of non-dairy spread
- Pour the milk over the butter.
- Vegan option – Use non-dairy milk. Try and find one intended for ‘barista use’ because they are the least prone to separating, and usually the creamiest.
- Lactose intolerant option – Use lactose free milk or the vegan option.
- Sprinkle the flour on top.
- GF option – Use gluten free flour. I prefer something like linseed meal because linseed is a great binding ingredient, so it’ll make the sauce nice and thick.
- Salt and Pepper.
- Just a little bit for flavour. Chuck in any other herbs or spices you think would work as well.
- Whisk and heat.
- Turn up the heat and see the milk start to bubble (not too much, it will burn), then keep in on low-medium, and whisk everything together.
- It will take about 5ish minutes to get nice and thick, just be patient.
- When all else fails
- If it doesn’t thicken very well, try adding a touch more flour.
- If that doesn’t work, and even if it does work, add about a handful of grated cheese!
- Vegan option – I have found vegan mozzarella works really well.
- Lactose intolerant – Use a hard grated cheese like cheddar or parmasan, or the vegan option.
I do apologise that this is more of a recipe than this site promises but to sum up:
- Melt butter, add milk, add flour, heat up, don’t burn, whisk til thick, adjust with more flour or cheese.